This Strawberry Rhubarb Crumble recipe features a sweet-tart filling and a crispy, buttery crumble topping. It’s a delightful, easy rhubarb dessert that can be made in individual ramekins or a 9″ pie plate. Perfect for any spring & summer potluck or casual gathering!
Seasonal rhubarb and strawberries are always at the top of my list when it comes to spring & summer desserts. And thanks to no-fuss recipes like this Strawberry Rhubarb Crumble, we can enjoy that sweet-tart rhubarb and strawberry combo whenever we want. I especially like to bake this easy dessert in individual ramekins, but a pie plate works just as well. The strawberry and rhubarb filling includes a bit of fresh orange juice and zest, which is so lovely. And the buttery crumble topping is a golden crown of crispy perfection. Serve this fruit crumble warm, with scoops of vanilla ice cream – I assure you, it’ll disappear fast!
Why We Love This Strawberry Rhubarb Crumble Recipe
As you can see from my ever-growing list of rhubarb recipes, our family is quite fond of rhubarb. From Mom’s simple rhubarb sauce (AMAZING over grilled angel food cake!), to Grandma’s rhubarb custard pie, to my easy rhubarb syrup (for my rhubarb margarita and rhubarb mojito recipes) – we ❤️ it ALL! And here’s why this strawberry rhubarb crumble is a favorite:
- Special. I grew up on the farm with a long row of Mom’s rhubarb plants, and now have a couple plants in our own yard. Rhubarb is a beloved spring and summer ingredient here in the Midwest (does not grow well in the south), and always reminds me of my mom and my grandmas. It just feels special and nostalgic.
- Sweet-tart. I’ve always been a fan of sweet-tart flavor combos, and strawberry + rhubarb tops the list when it comes to fresh ingredients. If you can get your hands on some local strawberries, they’ll push this dessert over the top!
- Easy & versatile. This is an easy crumble recipe – and you can bake it in individual ramekins (very fun!) or a pie plate.
- Never any leftovers! I like to treat friends and family to rhubarb desserts all spring and summer long. I haven’t met anyone who will turn away a homemade rhubarb treat. And most people will ask for seconds!
Recipe Ingredients
Here’s a look at what you’ll need to make this strawberry and rhubarb crumble. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
For the Filling
- Rhubarb – Choose fresh, firm rhubarb – I always seek out red stalks because I think they look prettier. Rhubarb acts and tastes like a fruit – but it’s actually a very tart vegetable, which is why it’s often combined with other fruit (and sugar!).
- Strawberries – Look for strawberries that are fresh and fragrant, with sweet strawberry flavor. If you can find local berries, go for those!
- Granulated sugar – To sweeten the strawberry and rhubarb.
- Flour – All-purpose flour adds a touch of thickening to the filling.
- Instant tapioca – This also helps to thicken the filling. If desired, use 2 teaspoons of cornstarch instead of the instant tapioca – just whisk the cornstarch into the sugar before adding it to the filling.
- Orange juice & zest – Freshly squeezed orange juice, plus a bit of zest, adds a super lovely flavor.
- Salt – Just a pinch of salt provides delicious contrast to the filling’s sweetness.
For the Topping
- Butter – I use unsalted butter so I can control the saltiness.
- Brown sugar – This adds a deeper flavor of sweetness.
- Flour – All-purpose flour combines with the butter and sugar to form the crumble.
- Salt – Delicious with the sweet, buttery crumble!
Note that this topping does not include oats, which is typical for a crumble topping. If you like oats in your topping, try my recipe for old-fashioned strawberry rhubarb crisp. (Or substitute the topping recipe in that crisp post for the crumble topping in this recipe – just know that the crisp topping makes a larger quantity.)
How To Make Strawberry and Rhubarb Crumble
First decide if you want to bake this dessert using six 1-cup ramekins or one 9″ pie plate. The photo above is how the crumble looks when using a pie plate, while the step-by-step photos in this post feature the individual ramekins. Whether you choose ramekins or a pie plate, the ingredient quantities will stay the same. Find the detailed instructions in the recipe card lower down.
- Prep. Preheat oven to 375°F. Lightly spray six ramekins or 1 pie plate with nonstick spray. Place on a rimmed baking sheet and set aside.
- Make strawberry rhubarb filling. In a large bowl, fold together rhubarb, strawberries, sugar, flour, tapioca, orange juice, orange zest, and salt. Let stand 15 minutes, folding every 5 minutes. Then divide evenly amongst the ramekins.
- Make crumble topping. Place the topping ingredients in a bowl and use a pastry cutter or fork to combine until crumbly.
- Top with crumble. Sprinkle crumble topping over the filling.
- Bake. Place in the oven and bake until the filling is bubbling and the crumble topping turns golden.
Tips for Success
Crumbles are not only fantastic to eat, but are also famously easy to make. They’re a great dessert for potlucks and other casual gatherings. Follow these best tips for success to make the best strawberry and rhubarb crumble every time.
- Fresh is best. I personally never use frozen rhubarb or strawberries when baking, because I prefer the flavor and texture of fresh + I think the frozen ingredients get too watery. But frozen does work if you’re in a pinch – I just recommend that you not thaw it first. Again, I highly recommend fresh over frozen.
- Ramekins vs. pie plate. Note, if using a pie plate, that this dessert does not slice like a pie. There is no bottom crust and the filling is loose – so just grab a big spoon and scoop out individual portions.
- Cool slightly, then serve warm. I recommend letting this dessert rest for about 30 minutes after it comes out of the oven, to let the filling set – and then enjoying it while it’s still a bit warm.
Serving Suggestions
I recommend serving this easy fruit dessert after it’s a cooled a bit, and the filling has had a little time to set. My favorite way to enjoy it is while it’s still a bit warm, with a scoop of vanilla ice cream. The ice cream gets all melty and creamy with the warm crumble – it’s absolutely delightful!
If ice cream isn’t your thing, a dollop of freshly whipped cream is also lovely.
Can I Make This In Advance?
With fruit crumbles, crisps, and cobblers, I always say that they’re best on the day they are made, and while they’re still a bit warm. This crumble will have the best texture on the day you bake it – I do not recommend making this a day in advance of serving. However, you can make it earlier in the day and then rewarm it right before serving. Here’s how to do it:
- Bake: Bake the dessert following the instructions on the recipe card. Let cool on the counter.
- Rewarm: About 30 minutes before serving, preheat oven to 350°F. Place pre-baked ramekins or pie plate on a rimmed baking sheet to catch any possible bubbling fruit filling spillage. Then place the baking sheet in the oven and warm for 5 to 10 minutes. Serve immediately.
Proper Storage
If you happen to have any leftovers…
- Cool room temperature – If you plan to eat the leftovers within a day, let the crumble sit on the counter at cool room temperature. For the crispiest crumble topping, do not cover.
- Fridge – Place the cooled crumble in an airtight container, or cover tightly with foil, and store it in the fridge for up to 3 days.
- To Reheat – Place the crumble that’s still in the ramekins or pie pan (or place it in an oven-safe dish) on a rimmed baking sheet again and warm in a 350°F oven for 5 to 10 minutes.
More Rhubarb Desserts
- Rhubarb Cream Cheese Bars
- Rhubarb Custard Cake
- Rhubarb Cheesecake Pie
- Strawberry Rhubarb Cobbler
- Rhubarb Sour Cream Coffee Cake
Strawberry Rhubarb Crumble
Ingredients
for the strawberry rhubarb filling:
- 1½ pounds rhubarb stalks, cut crosswise into ¼″ slices (about 5 cups sliced)
- 10 ounces sliced strawberries, (about 2 cups sliced)
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons instant tapioca
- 2 tablespoons freshly squeezed orange juice
- ½ teaspoon grated orange zest
- 1 big pinch Morton kosher salt
for the crumble topping:
- 6 tablespoons unsalted butter, softened to room temperature
- ¼ cup packed light brown sugar
- 1 cup all-purpose flour
- 2 big pinches Morton kosher salt
Instructions
- Preheat oven to 375°F. Spray six ramekins or one 9" pie plate lightly with nonstick spray. Place ramekins or pie plate on a rimmed baking sheet to catch any juices that may bubble over. If desired, also line the baking sheet with parchment paper or foil for super easy clean-up.
- In a large bowl, fold together rhubarb, strawberries, sugar, flour, tapioca, orange juice, orange zest, and salt. Let stand 15 minutes, stirring occasionally, to let juices accumulate.
- Place crumble topping ingredients in a medium bowl. With a rigid pastry cutter, combine until the mixture forms coarse crumbles ranging in size from peas to small gum balls.
- Divide strawberry rhubarb mixture evenly among the ramekins, tapping the ramekins lightly on the counter to settle in the filling. Or place all of the filling into a pie plate. Sprinkle with crumble topping. It will feel like a lot of topping for the six ramekins, but just pile it on! If you're having trouble getting bigger pieces of crumble, just press it together in your hand and crumble it into smaller pieces. Also, if you like, use a toothpick to dig up a few pieces of strawberry and rhubarb to poke up through the crumble topping (pretty, but not essential). If using a pie plate, I like to leave the strawberry rhubarb filling exposed around the edges – but again, this is just for looks, and not essential. With the pie plate method, try to get the crumble layer as even as possible, so the thickness is relatively the same from middle to edge – this will help the topping bake evenly.
- Bake until strawberry rhubarb filling is actively bubbling and crumble topping turns golden. For the ramekins, this will take 30 to 35 minutes. For the pie, it will take 35 to 40 minutes. If the topping starts to brown more than you like, simply tent a piece of foil very loosely over the top of the ramekins or pie plate. Then remove the foil for the last few minutes of baking. Let cool on baking sheet on a wire rack for 30 minutes after baking.
- Serve this dessert while it’s still warm, with scoops of vanilla ice cream.
Notes
Nutrition Information:
This post was originally published in 2010, and then updated with new photos and information in 2020.
Delicious! will have to try it out!
Sounds delicious Brenda- how many cups does a pound and a half of rhubarb make?
Hi Roxie! It will depend a bit on how thick your rhubarb stalks are, but I would think you would be good with about 4 cups of cut rhubarb.
I just love reading your blog!
I think I might have to try this one.
Thank you, Billie! You SHOULD try this! Hatti & I even ate them for breakfast this morning. :-)
makes me hungry
Dad, you make me smile. I had lots of life-on-the-farm flashbacks with this post.